Yilan All-You-Can-Eat Grilled Fish: A Deep Dive

The all-you-can-eat experience at the Yilan branch is priced at 700 NTD per person on weekdays, with an additional 100 NTD stove fee applied per table. Kiki clarifies that for two people, this averages out to approximately 700 NTD each for a dining duration of two and a half hours. "On weekdays, it’s 700 NTD per person, plus a 100 NTD stove fee per table, so for the two of us, it averages out to about 700 each for two and a half hours," she explains, detailing the cost structure.

To assist diners in selecting their fish, the restaurant provides visual guides and information panels detailing various fish species. Kiki notes that while many, including herself, may not be familiar with all the fish, the pictures offer helpful references. She also mentions that staff are available to offer recommendations, with specific suggestions including grouper and threadfin. "There’s a guide to the fish species nearby. Many people probably don’t know all these fish like us, but there are pictures you can refer to," Kiki advises for navigating the selection.

The key steps include sprinkling a generous amount of salt on both sides of the fish. If flipping the fish proves difficult, a helpful technique is to salt one side, place it on the grill, and then salt the other side once it has been flipped. Recommended fish for grilling include threadfin and wild-caught grouper, suggesting these varieties particularly benefit from this method. "I remember you just sprinkle salt on both sides, and it’s okay to use a bit more. If it’s hard to flip, just salt one side, put it on the grill, and then salt the other side once you flip it," Ah-Xiang instructs.

This porridge contains a mix of oysters, white shrimp, and egg, offering a rich and varied texture. Its seasoning is kept mild to ensure that the natural sweetness of the seafood is not overshadowed, allowing the fresh flavors to shine through. Kiki particularly praises the oyster porridge for its delicious taste, noting that refills are readily available in the back buffet section. "The seasoning is mild, not overpowering the taste of the seafood, so you can really taste the natural sweetness. The oyster porridge is delicious, too," Kiki remarks, emphasizing the porridge's quality and the availability of self-service.

She engaged in a conversation with other young patrons who were also picking out fish, receiving recommendations based on their experiences. Among their suggestions, golden pomfret was specifically highlighted as a top pick, along with monkfish. "I ended up striking up a conversation with some young people who were picking out fish, and they shared which ones they thought were best. This is the golden pomfret they recommended," Kiki explains, detailing her method for identifying prime choices.

Kiki describes the grilled oysters as being of superior quality, noting their perfect timing on the grill. She enhances their flavor by adding Thai sauce, which complements the natural taste of the oysters. She also offers a practical tip for grilling, suggesting that diners pour out any excess juice from the oysters to prevent them from becoming too salty. "The oysters are just about done too. Oh, the timing is absolutely perfect... It’s really good, the oysters are top-tier," Kiki affirms, highlighting the quality and her preparation method.

To enhance the flavor and aroma of the soup, green onions and ginger are added, creating a well-balanced profile. Kiki praises the monkfish soup for its sweet and fresh taste, particularly appreciating the addition of ginger. "This monkfish soup. The monkfish meat is so bouncy! It’s perfect for soup, especially since you added that bit of ginger," Kiki exclaims, highlighting the dish's distinct qualities.

Kiki observes that restocking efforts are notably increased just before the anticipated peak arrival times for customers, ensuring a fresh and abundant selection for everyone. "They just restocked so much... they’ve also refilled the oysters, crabs, sea snails, and other seafood," Kiki reports, noting the efficient replenishment system.

Kiki compares the Yilan flagship branch to a previous visit to the Linkou branch, noting some key differences. Although the Yilan location has a higher price point, she observes that its selection of side dishes and self-service items appears to be somewhat smaller. "However, compared to the Linkou branch we visited last time, even though the price is higher here, the selection seems a bit smaller," Kiki remarks, providing a comparative evaluation of the two locations.

The grilled lizardfish is described as both chewy and flavorful, offering a distinct texture that Ah-Xiang particularly enjoys. Kiki and Ah-Xiang engage in a discussion about their varying preferences for fish textures, highlighting that some prefer softer varieties while others, like Ah-Xiang, favor a chewier consistency. Among the options, golden pomfret is singled out as a widely appealing choice due to its mild flavor, making it a crowd-pleaser. "It’s chewy and tasty. I like this texture; I’m not a fan of the really soft stuff," Ah-Xiang states, expressing his preference.

The dessert selection includes ice cream from brands like Duelit, though Kiki notes that the overall variety is more limited compared to more expensive buffet competitors. Despite this, she considers the 700 NTD price point to still offer great value, especially when considering the range of seafood and grilled items available. "For 700 bucks, I think it's still a great deal," Kiki concludes, assessing the affordability of the dining experience.

She explains that if these parts are not removed with the correct technique, it can lead to the meat tearing and the flavor of the innards spreading, negatively impacting the dish. Kiki expresses her disappointment after a failed attempt at de-boning the fish, highlighting the precision required for such preparation. "My method didn't work just now, I'm so bummed," Kiki admits, detailing her unsuccessful effort.

Reflecting on her meal, Kiki tallies her consumption, noting that she ate seven grilled fish, one large squid, and seven oysters. She specifically recommends yellowfin for its tender meat, highlighting it as a particularly enjoyable option. Additionally, monkfish is highly recommended for its suitability in soups, praised for its texture and flavor when prepared in that manner. "I actually feel pretty satisfied with today's meal," Kiki states, summarizing her overall satisfaction with the feast.

She acknowledges that while the buffet bar selection, particularly for desserts and sides, is more limited, the experience remains highly satisfying for those specifically interested in grilled fish, seafood, and hot pot. "If you are strictly here for grilled fish, seafood, and hot pot, you will definitely leave feeling full and satisfied after two and a half hours," Kiki asserts, pinpointing the niche value of the restaurant.

The restaurant maintains a very generous policy regarding crabs, allowing diners to take as many as they desire without any limits on quantity per grab. Kiki observes that restocking of crabs occurs very quickly, ensuring a continuous supply for enthusiastic diners. Although she personally skipped grilling crabs due to the perceived difficulty in preparation, she highlights their abundant availability as a significant draw for crab lovers. "If you love crab, you can take as much as you want here; there’s no limit on how many you can grab at once," Kiki emphasizes, pointing out the unlimited crab policy.

During her filming at the restaurant, Kiki had a pleasant interaction with a young viewer who recognized her and approached her. She expresses how these encounters with her audience provide her with significant energy and motivation for her content creation. "Whenever I go to different places to film and meet viewers who enjoy my videos, I feel like I gain so much energy," Kiki shares, highlighting the positive impact of fan interactions.